Roast Red Pepper & Tomato Pasta

roast red pepper & tomato pasta display image c
roast red pepper & tomato pasta display image c

Roast Red Pepper & Tomato Pasta
So vibrant and flavourful, here’s a simple pasta recipe that you need to try ?
SAVE it for later??
Reposted from @thrivingonplants
Serves: 4

3 red capsicums/peppers, sliced in half lengthways and seeds discarded
5 medium tomatoes, halved (You can also use 2 punnets of cherry or grape tomatoes)
1 red onion, peeled & quartered
2 garlic cloves, peeled
1 tbsp extra virgin olive oil
500g pasta of choice
Salt & freshly ground black pepper
3/4 cup vegetable stock
3/4 cup unsweetened almond milk
Chilli flakes
Fresh basil, to serve
1. Preheat the oven to 220°C. On a lined baking tray, place the capsicums/peppers skin side up, tomatoes skin side down along with the onions and garlic. Drizzle on the olive oil to coat the ingredients and generously season with salt and freshly cracked black pepper. Roast for 25-30 minutes or until lightly golden and charred.
2. In the meantime bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Once cooked, drain, add back into the pot and set aside.
3. Take the roast veg out of the oven and add into your blender along with the vegetable stock and unsweetened almond milk (add less liquid for a thicker sauce). Blend until just smooth then transfer into the pot. Over medium-high heat, toss to combine until pasta is coated evenly with the sauce. Season with salt and pepper to taste.
4. Serve immediately with chilli flakes and fresh basil. Enjoy! ??

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